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Skillet Moussaka

In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together in the oven. This variation takes plenty of liberties to make it easy, quick and healthful. Serve over whole-wheat pasta or with potatoes.

In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together in the oven. This variation takes plenty of liberties to make it easy, quick and healthful. Serve over whole-wheat pasta or with potatoes.

Key Products

Nutrition information (per Serving)

461Calories

8gSaturated Fat

96mgCholesterol

822mgSodium

14gCarbohydrates

38gProtein

Preparation

If your eggplant is skinny, cut crosswise into 1/4-inch-thick slices; if it’s fatter, first cut it in half lengthwise, then cut crosswise into slices. Using 1 tablespoon oil, lightly brush eggplant slices on both sides. Set aside.

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add half the garlic and cook, stirring, for 30 seconds. Add meat, 1 teaspoon oregano, salt and pepper. Cook, stirring and breaking up the meat, until no longer pink, 4 to 8 minutes.

Using a slotted spoon, remove meat and garlic from the pan, draining well, and transfer to a medium bowl. Add tomato puree (or crushed tomatoes), water and 1/3 cup yogurt to the meat mixture; stir to combine.

Pour off any liquid in the pan and wipe the pan clean. Heat the remaining 1 1/2 tablespoons oil over medium heat. Add onion, the remaining garlic, the remaining 1 teaspoon oregano and the eggplant; cook, stirring, until the eggplant is softened, 3 to 4 minutes.

Reduce heat to medium-low and add the meat mixture. Cover and cook, stirring occasionally, until the onion and eggplant are soft, 12 to 15 minutes. Sprinkle cheese and mint (or parsley) on top and stir to combine. Serve topped with extra yogurt, if desired.

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